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Loaded Veggie Tikka Masala

An indian classic...simple and delicious!

Ingredients

20

Count

Ready In

PT15M PT40M

55

Mins

Difficulty

Medium


Step 1

In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1/2 of the oil. Blitz until fully combined about 1 minute. Set aside.

Step 1 -- In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1/2 of the oil. Blitz until fully combined about 1 minute. Set aside.

Step 2

In a large skillet, heat the remaining oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.

Step 2 -- In a large skillet, heat the remaining oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.

Step 3

Into the skillet, add the tomatoes, tomato sauce, yogurt, HALF of the almond milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Step 3 -- Into the skillet, add the tomatoes, tomato sauce, yogurt, HALF of the almond milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Step 4

Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.

Step 4 -- Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.

Step 5

Once the veggies are tender, add in chickpeas, frozen peas and the remaining almond milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Step 5 -- Once the veggies are tender, add in chickpeas, frozen peas and the remaining almond milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Step 6

Serve with rice and (optional) a bit more cilantro leaves and yogurt.

Step 6 -- Serve with rice and (optional) a bit more cilantro leaves and yogurt.

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Comment

  • Tina Mills
    January 24, 2019 at 5:55 pm

    YUm! I did it (even though it seemed above my skill level) It took me about an hour and a half. I forgot to buy the tomato paste, i considered substituting ketchup but after reading the ingredients i said NO WAY! Added more milk and yogurt instead. Since I have all the spices now, I’ll try it again with all the ingredients 🙂

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Ingredients

  • 1 Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
  • 2 cloves of garlic
  • 1 inch of ginger, peeled
  • 10 sprigs of fresh cilantro (plus more for serving)
  • 1/2 TBSP walnut oil (more polyunsaturated fatty acids than olive oil)
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp salt (optional)
  • 1-1/2 tsps garam masala
  • 1 14.5 oz can no-salt added diced tomatoes
  • 1 15 ounce can of (no-salt added) tomato sauce
  • 1 small container of almond yogurt, roughly 5 ounces
  • 1 Cup almond milk
  • 1/2 head of cauliflower, chopped into bite sized pieces
  • 3 large carrots, peeled and finely chopped
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 Cup frozen peas
  • Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked

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